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It is a simple blend of butter, sugar-free maple flavored syrup and a special surprise ingredient.
I’m impressed with how quick it is to whip up!
This is my new go-to sugar-free frosting for cakes, cookies, and brownies.
Spread it
I’m sure you can do a fine job of thinking up creative ways to use this ketogenic frosting. I know I can, especially when I’m hungry! Let me give you a few ideas just to get you going.
This ketogenic frosting was made for the Macadamia Nut Coffee Cake. The two are a culinary match that leaves your sweet cravings satisfied and your body nourished by high-quality, healthy fats.
Here is my special ingredient – grass-fed beef collagen! Hopefully you can find it at a local health food store. If not, ask if they can order some for you. We buy the Great Lakes brand of collagen and gelatin. I keep both on hand to add into baked goods and ketogenic chocolates for extra nutrient density.
Immersion Blender: Place all ingredients in a narrow jar and use an immersion blender to whip and mix well.
Electric Mixer: Beat until all ingredients are mixed together. 1 to 2 minutes to fully whip the butter.
Wait until your baked goods are completely cool. You can frost ahead of time and keep chilled until ready to serve. Store leftovers in the fridge. You may need to pull it out ahead of time to frost after its in the fridge for a bit. Just like butter, the frosting gets more firm in cold storage.
Notes
Use code “primaledgehealth” for 20% off your order of maple flavored syrup!This amount is enough for a layer cake and a 9 by 13-inch sheet cake. You can half the recipe for an 8 by 8-inch or 9-inch round cake or batch of cupcakes.
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Meet Jessica Haggard
Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.
5 thoughts on “Maple Buttercream Ketogenic Frosting”
Hi Jessica. Loving all your recipes, and I have your books also! Just wondering if Ghee and Butter can be used interchangeably in recipes? I have a dairy allergy, but I do well with ghee. I miss the buttery flavor using coconut oil. Will the end product be the same? Your thoughts please.
Yes 100%, I’ve never met a recipe that didn’t love ghee as much as butter. I’ve never had a problem using them interchangeably. You shouldn’t run into many problems. Enjoy!
I did whip it up without the collagen, and turned out just fine. Not thick, but creamy and smooth. I then added two tablespoons of cocoa powder, it was chocolate heaven! We had it with cake this evening and I’m thinking about pancakes tomorrow morning smothered with this frosting!
Definitely a recipe in my notebook! Thanks for introducing me to the Lakanto brand, love their products.
Hi Jessica. Loving all your recipes, and I have your books also! Just wondering if Ghee and Butter can be used interchangeably in recipes? I have a dairy allergy, but I do well with ghee. I miss the buttery flavor using coconut oil. Will the end product be the same? Your thoughts please.
Thank you.
Yes 100%, I’ve never met a recipe that didn’t love ghee as much as butter. I’ve never had a problem using them interchangeably. You shouldn’t run into many problems. Enjoy!
Hi Jessica,
I did whip it up without the collagen, and turned out just fine. Not thick, but creamy and smooth. I then added two tablespoons of cocoa powder, it was chocolate heaven! We had it with cake this evening and I’m thinking about pancakes tomorrow morning smothered with this frosting!
Definitely a recipe in my notebook! Thanks for introducing me to the Lakanto brand, love their products.
Hi,
Is the collagen a must in the recipe? Is there a substitute?
I use it to thicken and add extra nutrition. You can probably go without it… Let me know what happens.